Texas Smoked Brisket

[WaltersFamily]

It didn't take long for us to pick up a pellet smoker to add to our outdoor RV kitchen.  The pellet smoker took a little getting used to, coming from an offset smoker of 25 years but, getting the hang of it.  Using a Traeger Pro 34 since we wanted to have additional room.  If you are interested in the rub, we are more than happy to share, just send a message.

• 225 degrees - using Hickory Pellets
• At 145 degrees (internal Temp) - wrapped in foil
• At 205 degrees (internal temp) - pull from smoker
• Rest the brisket in the foil until internal temp hits 170
• Slice against the grain of the brisket
• Figure an hour a pound for smoking at 225 degrees

[GAZiggy]

Cook in foil till 145 degrees, and then when the meat gets to 205 degrees remove it, or the bbq is set to 205 degrees? 

Sorry, I didn't think meat would get so hot. 

I have a asmoke pellet stove with a temp probe and love it. While cooking a steak, once it clears 135 degrees, I take it off. Perfect every time.  I have been tempted to try a brisket as I enjoy brisket at BBQ joints. 

[WaltersFamily]

• I run the pellet smoker at 225 the entire time.
• Once the internal temperature of the brisket reaches 145, then I wrap it in foil.
• When the internal temperature hits 205, I take it off the smoker.
• Crack the foil and let the brisket rest until the internal temperature drops to around 170, then slice it.

I start out with usually a 10-12 pound brisket, trim off the excess fat on the cap and slab and yield around 8 pounds.  However, the overall smoking time is based off of original package weight so, the brisket will usually go for 10-12 hours overall.

Note, I also use a remote digital thermometer so, I can keep an eye on the temperature at all times.